Low Carb Nashville Hot Chicken
Indulge in the fiery flavors of the South with this mouthwatering Low Carb Nashville Hot Chicken, a guilt-free twist on a beloved classic. Perfectly seasoned boneless chicken thighs are coated in a crispy almond flour and Parmesan crust, pan-seared to golden perfection, and finished in the oven for a juicy, tender bite. A luscious butter-based hot sauce brings the bold heat Nashville is known for, with adjustable spice levels to suit any palate. With only 20 minutes of prep time, this keto-friendly comfort food is a quick, crowd-pleasing meal that’s ideal for weeknight dinners or weekend indulgence. Serve it peppered with pickle slices or a side of creamy coleslaw for an authentic touch. Packed with flavor and low in carbs, this recipe satisfies cravings without compromise!
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Ingredients
- 8 pieces Boneless, skinless chicken thighs
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 2 large Eggs
- 0.25 cup Heavy cream
- 2 tablespoons Hot sauce
- 1 tablespoon Paprika
- 2 teaspoons Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Avocado oil
- 0.25 cup Butter, melted
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a shallow bowl, mix almond flour, Parmesan cheese, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
Step 3
In another bowl, whisk together the eggs, heavy cream, and 1 tablespoon of hot sauce.
Step 4
Dip each chicken thigh into the egg mixture, allowing any excess to drip off, then coat it in the almond flour mixture. Press lightly to ensure an even coating.
Step 5
Heat the avocado oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and cook for about 4-5 minutes on each side until golden brown. You may need to cook in batches to avoid overcrowding the pan.
Step 6
Once all the chicken is browned, transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 7
In a small saucepan, melt the butter over low heat and stir in the remaining 1 tablespoon of hot sauce. Adjust the level of spiciness as desired.
Step 8
Remove the chicken from the oven and brush each piece generously with the hot butter sauce.
Step 9
Serve immediately, optionally garnished with pickle slices and extra hot sauce for those who like it extra hot.
Nutrition Facts
| Serving size | (1316.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4158.9 |
| Total Fat 335.1g | 0% |
| Saturated Fat 96.6g | 0% |
| Cholesterol 1600.7mg | 0% |
| Sodium 4641.1mg | 0% |
| Total Carbohydrate 32.3g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 5.1g | |
| Protein 260.0g | 0% |
| Vitamin D 167.1IU | 0% |
| Calcium 859.5mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 2368.4mg | 0% |
Source of Calories